A metal mural on the wall of Bonefish Grill tells the story of a founder's
dream of one day fishing in the Rocky Mountains.

Sherri
Barber /The Coloradoan

Ahi Tuna
Sashimi is on the appetizer menu at Bonefish Grill in Loveland.
Tuna is sesame seared, sliced thin and served with wasabi and pickled
ginger.

While founders Tim Curci and Chris Parker of St. Petersburg, Fla., may
never have fished the Poudre or Big Thompson rivers, the latest entry
into Northern Colorado's crowded culinary field is a big catch for the
region.

If you haven't heard about or experienced Bonefish Grill yet - open since
Aug. 13 - grab your favorite person and go.

The place is remarkable: wonderful food, elegantly casual ambiance and
attentive wait staff. It quickly should catch on as one of the area's
most desirable dining establishments.

Nestled in the 2534 development across U.S. Highway 34 from The Promenade
Shops at Centerra, Bonefish Grill offers fresh seafood - "from the
ocean to the table in three days" - including Icelandic Arctic Charr,
Alaskan halibut, Chilean Sea bass, rainbow trout, Atlantic salmon and
cold water lobster tails, all cooked over an oak wood-burning grill and
served with your choice of lemon butter sauce, warm mango salsa, virgin
Mediterranean sauce or Pan Asian style.

Its signature Bang-Bang shrimp starts the meal off with a bang, providing
just enough kick to make you sad when you hit the bed of lettuce on which
it is served.

Among nine appetizers, there's only one nonseafood offering, a Cajun
chicken egg roll, a tiny deterrent for nonseafood eaters.

Starting your main course with the Bonefish House Salad of chopped greens,
tomatoes, Kalamata olives, Brazilian organic heart of palm and roasted
pine nuts, and tossed with a slightly sweet citrus herb vinaigrette, sets
high dining expectations for what's to follow.

While Bonefish is a national chain with restaurants in 29 states, including
three in Colorado, it belies the "ate at one, ate at them all"
atmosphere of other chains. Dark wood, highly polished floors and crisp
white tablecloths set an elegant tone. Yet, customers come in all kinds
of dress, from shorts to suits. The metal mural in each restaurant tells
a different story, according to the wait staff.

Sherri
Barber /The Coloradoan

Mussels
Josephine and a Hpnotiq Breeze Martini are part of the menu at BoneFish
Grill in Loveland Aug 21, 2007. The mussels are made with Prince
Edward Island Mussels sauteed with tomatoes, garlic, sweet Genovese
Basil and Lemon wine sauce.

Proprietor Ed Carroll appears to have thought of everything including
curbside drop off on a recent rainy night with waiters dressed in yellow
Bonefish Grill slickers and umbrellas so guests wouldn't get wet. Children
get blue glow sticks to keep them occupied ... it was enough to make some
adults jealous.

Service is attentive, although the wait staff still is coming up to speed
on the menu. On this night, a server in training struggled to recall the
specials, ask how a customer would like her steak cooked and forgot a
drink order. But given the restaurant had been open only two days, and
given the quality of the rest of the experience, one can give the staff
a pass. They will get faster and better with time.

Prices, while in line with the quality of food and ample portions, are
still a bit on the high side for many people's budgets. A meal for two
of a shared appetizer, corn chowder with crab lump, house salad, two drinks
each, filet mignon, crab cakes and dessert: $86. It's well worth skimping
somewhere else in the budget to enjoy a relaxing night out with fabulous
food and friendly service.